Place 1 cup yoghurt, mint leaves and coriander leaves into a small food processor and pulse until a smooth pale green sauce forms. Transfer to a bowl. Stir through 1/4 cup lemon juice, salt and white pepper

Rinse rice until water runs clear. Place into a medium saucepan and cover with water. Place over a high heat and bring to the boil. Reduce heat to low, cover and cook for 8 minutes. Drain

Heat oil in a frying pan over a medium high heat. Add onion and chicken and cook for 8 minutes or until browned. Pour Passage to India Biryani simmer sauce over chicken and bring to the boil. Reduce heat to low and simmer for 10 minutes

Sprinkle sultanas over chicken mixture. Spoon rice evenly over chicken and sultanas. Cover with a sheet of baking paper, tucking into side of pan. Cover and cook for 10 minutes. Remove from heat and stand for 10 minutes. Sprinkle with toasted almonds. Serve with coriander & mint sauce and coriander sprigs